Cottage Cheese Egg Salad (Print Version)

A healthier take on egg salad made with cottage cheese. Super quick and ideal for breakfast or lunch.

# Ingredients:

→ Main Ingredients

01 - 6 eggs, large
02 - ⅔ cup ricotta or cottage cheese

→ Seasonings

03 - 2 tablespoons mayo
04 - 5-6 tablespoons chopped green onions (scallions)
05 - ⅓ teaspoon red chili flakes
06 - ⅓ teaspoon fine salt
07 - 1½ teaspoons Dijon mustard
08 - Cracked black pepper as needed

# Steps:

01 - Fill a pot with water, drop in eggs, and cover. Once bubbling, turn off heat. Let them stay covered for 7-8 minutes.
02 - Cool the eggs in icy water for about 2 minutes. Refresh water if it warms up. Drain them, dry, then remove shells.
03 - Cut boiled eggs in half and take out 4 yolks. Chop the leftover egg whites and eggs finely.
04 - Mix the 4 yolks with mayo, mustard, and cottage cheese until smooth.
05 - Mix all components, tweak seasonings to your liking, then chill in the fridge for 30 minutes before serving.

# Helpful Notes:

01 - You can boil eggs up to 3 days ahead of time.
02 - Use extra-thick cottage cheese, or mash if it’s watery.
03 - Stays fresh in the fridge for 2 days.

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